Prawn, mango and chorizo salad

Cooking Salads Prawn, mango and chorizo salad

Pair chargrilled prawns, crispy chorizo and mango for the ultimate summer salad.

Lables: Fish free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
  2. Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
  3. Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
  4. Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.

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1/4 cup extra virgin olive oil
1 garlic clove, crushed
500g Coles Bakery Stone Baked Pane Di Casa, torn into small pieces
500g peeled prawns, tails on
2 chorizo, thinly sliced diagonally
2 mangoes, peeled, sliced
120g pkt Coles Brand Australian Baby Spinach Leaves
1 small red onion, cut into thin wedges
1 cup coriander sprigs
1 spring onion, thinly sliced
2 tbsp white wine vinegar

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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